2. Combine the flour, sugar, salt, 3 tablespoons of the lime zest and the ginger in a large mixing bowl and whisk to blend, breaking up the clumps of ginger. In a small bowl, beat the egg yolks with the milk. Add the egg yolk mixture, along with the lime juice, to the flour mixture and mix until blended. Beat the egg whites until stiff and fold them into the egg-flour mixture gently but thoroughly. Pour into a 1-quart soufflé dish or four 6-ounce ramekins.

3. Set the soufflé dish or ramekins in a baking pan and pour hot water around them to a depth of 1 inch. Bake until the top is set and golden brown, about 45 to 50 minutes for a soufflé dish or 30 minutes for ramekins. Immediately remove them from the hot water bath. Serve warm or cold, with whipped cream sprinkled with the remaining lime zest.